Thai watermelon salad
Description
Perfect for everyday dining. This unusual salad is a true embodiment of summer. It has a pleasant mint aftertaste. Garnish as desired and serve.
Instructions
- 1
Step 1
1. Peel the watermelon and cut the flesh into small cubes, removing the seeds. Finely chop the radish. Trim the stems from the cilantro and chop the leaves.
- 2
Step 2
2. Place the cilantro in a bowl with arugula, mint, watermelon, and radish. Peel the ginger and grate it. Remove the seeds from the chili pepper and finely chop.
- 3
Step 3
3. Place ginger, chili pepper, soy sauce, olive oil, and sesame oil into a small bowl. Add enough lime juice to taste. The number of limes you use will depend on their juiciness. Season the dressing to taste.
- 4
Step 4
4. Place the nuts or seeds on a baking sheet or skillet in the oven. Toast, then crush using a mortar and pestle or the end of a rolling pin in a metal bowl. Pour the dressing over the salad and gently toss. Store any leftover dressing in the refrigerator. Divide the salad among plates, sprinkle with the warm nuts or seeds and crumbled feta cheese. Serve immediately.